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Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad

  • Author: Marcus
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Deviled Egg Macaroni Salad is a creamy and flavorful side dish combining perfectly cooked macaroni, chopped deviled eggs, smoky turkey bacon, and a luscious plant-based dressing. This vibrant salad is ideal for picnics, potlucks, or weeknight dinners, offering a delightful balance of fresh vegetables, savory crunch, and smooth texture to please any crowd.

Ingredients

Scale

Pasta and Eggs

  • 2 cups macaroni pasta
  • 6 large hard-boiled eggs, peeled and chopped

Smoky Protein

  • 4 slices smoked turkey bacon (or smoked tempeh for plant-based)

Dressing

  • 1/2 cup creamy (plant-based) mayonnaise
  • 1 tablespoon Dijon mustard (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of natural gelling agent

Vegetables and Garnish

  • 1/2 cup celery, finely chopped
  • 1/2 cup red bell pepper, diced
  • 3 green onions, chopped
  • Reserved halved deviled eggs for garnish (optional)
  • Extra green onions or fresh herbs such as dill, chives, or parsley, for garnish (optional)

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 7-8 minutes. Drain well and rinse briefly with cold water to stop the cooking process. Set aside to cool completely for a perfect texture.
  2. Prepare the deviled eggs: Peel and chop the hard-boiled eggs into small chunks. Set aside a few halved eggs for garnish if desired. In a bowl, mix some of the egg yolks with creamy (plant-based) mayonnaise, Dijon mustard (natural), apple cider vinegar (natural), and a pinch of salt and pepper to create the deviled egg dressing base.
  3. Cook the smoked turkey bacon: Lightly crisp the smoked turkey bacon in a pan over medium heat. Remove from heat and drain on paper towels, then chop into bite-sized pieces to add a smoky crunch to the salad.
  4. Mix the salad: In a large mixing bowl, combine the cooked macaroni, chopped deviled eggs, bacon pieces, celery, red bell pepper, and green onions. Pour the deviled egg-inspired creamy (plant-based) dressing over the mixture and gently toss to coat everything evenly.
  5. Chill and serve: Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Garnish with reserved halved deviled eggs, extra green onions, or fresh herbs as desired for an inviting presentation.

Notes

  • Do not overcook the macaroni; a firm bite helps hold the dressing well.
  • Cool ingredients thoroughly before mixing to maintain creamy texture.
  • Adjust the amount of creamy (plant-based) mayonnaise to reach preferred creaminess.
  • Use fresh celery and bell pepper to add contrasting crunch.
  • Allow the salad to chill sufficiently for flavors to blend beautifully before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 90mg

Keywords: Deviled Egg Macaroni Salad, plant-based dressing, macaroni salad, smoky turkey bacon, picnic salad, creamy pasta salad, gluten-free salad

Find it online: https://tastysoulkitchen.com/deviled-egg-macaroni-salad/